Spread the Raw Peas in a single layer on a baking sheet.
Toast for 25-30 minutes, or until the shells are deeply browned and the peanuts are fragrant.
While the peanuts are toasting, prepare the Syrup. In a medium saucepan, combine the Sorghum Molasses, Water, Apple Cider Vinegar, Salt, Cinnamon, Ginger, and Cloves.
Bring the Syrup to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, or until slightly thickened and fragrant.
Once the peanuts are toasted, let them cool slightly. Crack the shells and remove the peanuts.
Pour the Syrup over the peanuts and stir to coat evenly.
Let cool completely before serving.
Ingredients
6
1 cup140 gRaw Peanuts-in shell
1/2 cup120 mLSorghum Molasses
1/4 cup60 mLWater
1 tbsp15 mLApple Cider Vinegar
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLGround Cinnamon
1/8 tsp0.625 mLGround Ginger
Pinch0.125 mLGround Cloves
Equipment
Baking Sheet
Saucepan
Wooden Spoon
Instructions
Preheat oven to 350°F (175°C).
Spread the Raw Peas in a single layer on a baking sheet.
Toast for 25-30 minutes, or until the shells are deeply browned and the peanuts are fragrant.
While the peanuts are toasting, prepare the Syrup. In a medium saucepan, combine the Sorghum Molasses, Water, Apple Cider Vinegar, Salt, Cinnamon, Ginger, and Cloves.
Bring the Syrup to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, or until slightly thickened and fragrant.
Once the peanuts are toasted, let them cool slightly. Crack the shells and remove the peanuts.
Pour the Syrup over the peanuts and stir to coat evenly.
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